Making your own oat milk at home may seem like an intimidating project, but it’s shockingly easy, healthy, and cuts down the cost of your morning iced matcha! Since oats don’t need to be pre-soaked like nuts do, this recipe is the quickest non-dairy milk out there. All you need is rolled oats, water, a blender, and something to strain with. Read on for our tips and tricks!
- 1 cup rolled oats
- 4 cups cold water
- 1-2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch salt
Make your oat milk:
- Blend all ingredients on high for 30 seconds – careful not to overblend!
- Strain the blended ingredients. Pour the mixture through a nut milk bag, dish towel, or fine mesh sieve over a large bowl or pitcher. Squeeze very gently – this will ensure a creamier texture that’s not slimy or gritty. Repeat this step to strain twice!
- Transfer your oat milk to a sealed container (bonus points for re-using one!) and keep in the fridge. Enjoy within 5-7 days.
A few notes:
- Homemade oat milk will naturally separate in the fridge. This is totally normal! Just give it a quick shake before pouring.
- You can use almost anything to strain the milk, even a clean T-shirt – results may vary a bit in texture but they all get the job done!